fudge and speculoos cookies

This is far from a "clean" recipe, but these cookies are my boyfriend's favorite treat. The cookies are oh-so-chocolatey and the frosting is just heavenly. I talked about Speculoos Cookie Butter here, and we are still just as obsessed with it. But really, chocolate and Speculoos is a party in the mouth! Here is the recipe...

For the cookies (adapted from Martha Stewart)
Ingredients:

• 8 ounces semisweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup packed light-brown sugar
• 1 teaspoon pure vanilla extract
• 1 package (12 ounces) semisweet chocolate chunks

 

Preparation:

1. Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
   
2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
   
3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
   

 

For the frosting

Ingredients:

• 3 tablespoons softened butter
• 3 tablespoons cookie butter
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1.5 tablespoons milk

 

Preparation:
Stir butter, cookie butter, vanilla and powdered sugar together until a thick paste forms. Stir in milk carefully and then mix vigorously to smooth out any lumps. Frost the cooled cookies. 

 

YUM!